Categories: Fruits, Harned 1994, Poultry, Stews, Vegetables 
      Yield: 8 servings 
  
      1    3 1/2 - 4 lb. chicken 
           -- cut in pieces 
      1 tb Unsalted butter 
      1 tb Mild vegetable oil such as 
           -safflower 
           Salt and fresh ground pepper 
      2    Bay leaves 
      4    Fresh thyme sprigs 
      4    Allspice berries 
      1 md Rutabaga; peeled 
           -- cut in 1/2" cubes 
      1 lg Potato; peeled 
           -- cut in 2" cubes 
      4 sm Carrots; peeled 
           -- cut in 1/2" cubes 
      2 c  All-purpose flour 
      1 tb Baking powder 
    1/2 ts Baking soda 
    1/4 ts Freshly grated nutmeg 
      1    Egg; beaten 
      3 tb Unsalted butter; melted 
    2/3 c  Buttermilk 
    1/2 c  Wild blueberries 
           -- fresh or frozen 
           -or- 
    1/4 c  Golden raisins 
           -- coarsely chopped 
      2 c  Green peas; fresh or frozen 
      3 sm Parsnips; cut in 1/2" cubes 
  
  Rinse chicken well and pat it thoroughly dry. 
   
  Heat the butter and oil in a large (at least 8 qt.) heavy stockpot or Dutch 
  oven over medium-high heat.  When it is hot, add the chicken pieces, season 
  them generously with salt and pepper, and brown on both sides, seasoning 
  the 
  other side when you turn the pieces.  Brown the chicken in several batches 
  to 
  avoid crowding the pan, 8 minutes per batch. 
   
  Transfer chicken to a plate or bowl, drain off half the fat in the pan, and 
  then return the chicken to the pan.  Add enough water to just cover the 
  chicken.  Then add the herbs and rutabaga.  Cover, and leaving the heat at 
  medium-high, bring to a boil.  Cook until rutabaga is nearly soft through 
  but 
  still somewhat crisp, about 10 minutes.  Add the potato and the carrots, 
  cover, and cook until carrots are nearly tender, about 15 minutes. 
   
  While the stew is cooking, make the dumpling dough.  To do this, sift the 
  flour, baking powder, 1 tsp. salt, baking soda and nutmeg together into a 
  medium-size bowl.  Make a well in the middle and add the egg, melted butter 
  and buttermilk; mix them together in the well with a small whisk, a fork or 
  your fingers.  Working quickly, incorporate the dry ingredients to make a 
  fairly stiff dough.  Fold in the blueberries or raisins. 
   
  Adjust the seasoning of the stew and make sure it is boiling merrily; then 
  stir in the peas and parsnips.  Next, one heaping tablespoon at a time, 
  drop 
  the dumpling dough on top of the stew so the dumplings are not touching. 
  Cover, and cook just until the dumplings are puffed and cooked through, no 
  longer than 15 minutes.  Check them occasionally to be sure they don't 
  overcook and become dry. 
   
  To serve, cut through the dumplings with a serving spoon, and ladle the 
  chicken and vegetables into warmed shallow soup bowls (remove the thyme and 
  bay leaves).  Place the dumplings on top; serve immediately. 
   
  Pinot Noir goes well with this. 
   
  From _Farm House Cookbook_ by Susan Herrmann Loomis.  New York: 
  Workman Publishing Company, Inc., 1991.  Pp. 159-160.  ISBN 
  0-89480-772-2.